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Mushroom Bolognese With Sun-dried Tomato

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CATEGORY CUISINE TAG YIELD
Dairy Italian *web/email, Mushrooms, Pasta 4 Servings

INGREDIENTS

1 lb Mushrooms, trimmed
1 T Olive oil
1 Onion, chopped
1 t Minced garlic
1 t Dried porcini mushrooms
ground
1 T Sun-dried tomatoes, pureed
with
1 T Tomato paste
14 oz Plum tomatoes, diced canned
or fresh
3 T Chopped fresh oregano
1 lb Pasta, such as spaghetti or
angelhair or tubes
Salt and pepper, black or
cayenne
Fresh parmesan cheese, to
serve
Fresh oregano, for garnish

INSTRUCTIONS

Quick, tasty, vegetarian version of the classic Italian meat dish. We
prefer to use a sweet onion with this sauce, such as Oso-sweet or
capellini. The porcini mushroom powder and sun-dried tomato puree were
added to the original recipe to boost the basic flavors. They may be
omitted. If sauce gets too dry, add vegetable broth.  Trim stems of
mushrooms if necessary. Quarter each mushroom. In a  saucepan, heat
oil. Add the chopped onion and garlic and cook until  onion is soft but
not brown: 3 minutes. Add mushroom to the pan, and  cook over high heat
for 3 minutes. Add the porcini powder; stir and  cook another minute
until aromatic. Add the oregano and cook 1  minute. Combine the sun
dried tomato puree and paste with the diced  tomatoes. Add to the pan.
Reduce heat. Cover and cook for about 5  minutes. Meanwhile, make pasta
until just tender. Season the sauce  with salt and choice of pepper.
Drain the pasta. In a serving bowl,  combine the pasta and the sauce.
Toss to mix well. Serve in  individual bowls, topped with shavings of
fresh Parmesan. Garnish  with extra oregano, if desired.  Serve with an
herb bread and a chef's salad with roasted bell pepper  strips (peeled
and seeded).  Per serving: 518 Calories; 6g Fat (11% calories from
fat); 6g  Protein; 99g Carbohydrate; 0mg Cholesterol; 179mg Sodium
Recipe by: adapted from Vegetarian Entertaining: Drennan and Nichols
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb
05, 1999, converted by MM_Buster v2.0l.

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